How to Grill Vegetables Perfectly Every Time

Many rely on their grill primarily for barbecuing burgers, hot dogs, and other meats, often avoiding it when it comes to vegetables. Instead, they stick to tried-and-true methods like steaming, sautéing, or roasting. But while cooking vegetables on the stovetop or in the oven can of course be delicious, if you're craving that smoky, caramelized flavor and blistery texture, grilling is the way to go.Learning how to grill vegetables can be intimidating because it can easily leave you with results that are overcooked on the outside but still raw on the inside. The good news is, this is easy to avoid. To set yourself up for success, make sure to preheat your grill well before adding the vegetables. Also, be careful not to use too much oil to avoid flare ups and excessive charring. This will help to cook the vegetables as evenly as possible. Grill times and temperatures vary across different types of vegetables, so to help you get it right, we've broken down the process. Stick to the steps ahead, and you'll be on your way to perfect grilled vegetables every time. Below, a guide on how to grill vegetables. How to Grill CornIf you're new to grilling vegetables, consider starting with corn, because there's less room for error. Corn is big enough that you don't have to worry about it falling through the grill grates, and the leaves protect the kernels from burning. To grill your corn, start by removing some of the outer leaves for a smokier taste, otherwise keep the whole husk on. If the leaves look dry (usually a sign that the corn is older and has lost moisture), give it a quick soak in some water. This will ensure the leaves don't completely dry out and catch on fire. Any corn silk peeking out the top can also catch flame, so be sure to cut this off if necessary.As you prep your corn, crank up the grill to the high setting and let it preheat. When you see a stream of smoke, the grill is ready for the corn. Grilling corn takes about 12 to 15 minutes, and during this time you should be rotating the corn around so that all of the sides come in contact with the grates. Try to keep the lid of the grill on in between these rotations just to trap the heat in and maintain even cooking - a good practice when grilling any vegetable. It's worth noting that you can also follow this same process if you've bought corn that's already been shucked, but you'll need to wrap it in foil first. (And if for whatever reason you don't feel like grilling your corn, here are other ways to cook corn on the cob.)How to Grill AsparagusTo grill asparagus, you can start with either unseasoned or seasoned stalks. Asparagus pairs beautifully with ingredients like lemon juice, parmesan, and garlic, which work just as well on the grill. However, fresh herbs tend to scorch in the high heat, so stick to powdered or dried herbs, which are more heat-tolerant. Alternatively you can always add fresh herbs after the asparagus comes off the grill.Whether you season your asparagus beforehand or not, it should be grilled over medium-high heat. Be sure to grease the grates with some oil, as asparagus, like most vegetables, is prone to sticking. When the grill is hot enough, place the asparagus perpendicular to the grates. This not only creates nice grill marks but also prevents the asparagus from rolling into the gaps. Asparagus grills up pretty quickly, taking only three to five minutes total. To determine when it's done, use a fork or barbecue skewer to give it a poke. It should be slightly firm, but tender enough that the fork or skewer can pierce the flesh.How to Grill ZucchiniSuccessfully pulling off grilled zucchini starts at the grocery store. While you may be tempted to grab the biggest ones, it's better to go for the smaller ones, as they are firmer and will be less likely to turn mushy when you grill them. Once you've selected your zucchini, prepare it for the grill by cutting it up either into medallions, spears, or planks, depending on your preference. Regardless of the shape, try to keep them pretty thick and uniform so they cook at the same rate. Once cut, you can season them with salt and pepper, or whatever spice mix you like.When you're ready to grill up the zucchini, set the temperature to medium-high, and brush the grates with olive oil. Place the zucchini on the grill once hot, and let the flame work its magic for about four minutes, depending on the thickness of the pieces you cut. Once grill marks form, flip each slice of zucchini over and leave it to grill for another four minutes until both sides of the vegetable are equally browned.How to Grill PotatoesGrilled potatoes can certainly be delicious, but unfortunately they're not the easiest to get right. Because potatoes are so dense, the exterior can char before the interior has had enough time to cook through. Therefore, the best way to go about grilling potatoes is to parboil them, or pre-cook them in boiling water before you grill them. Once they are slightly soft, which should take between five to ten minutes depending on how big your chunks of potato are, you can pat them dry and add whatever seasoning you want. When grilling potatoes, ideally you want to put the temperature on high so that the exterior can crisp up. Oiling the grates is also crucial, not just because it aids in the crisping process, but also because potatoes are naturally starchy and can more easily stick to the grill compared to other vegetables. This is especially important if you're working with peeled potatoes where the starchy insides are fully exposed.Parboiled potatoes grill up in about ten minutes, but don't just leave them unattended during that time. You'll want to move them around so that all sides are getting equal amounts of heat. By the time the potatoes develop grill marks, they should also be fluffy and tender on the inside thanks to the parboiling.How to Grill EggplantIf you've ever had grilled eggplant before and found it to be too greasy or too bitter, it's probably because it wasn't properly prepped before being put on the grill. After you cut your eggplant, you'll actually want to soak it in a bowl of salted water before you grill it. This process tames the vegetable's bitterness and helps it go from spongy to firm so it doesn't just soak up the oil from the grill. In order for this to achieve the desired effect, eggplant needs to soak for at least 30 minutes or up to an hour, and be fully submerged in the water. And since eggplant is very buoyant, you'll likely need a smaller bowl to weigh it down.After soaking the eggplant, all you need to do is dry the pieces off with a paper towel, hit it with some salt, and fire up the grill. Stick to medium-high heat, and brush the grill with oil. (Remember you don't have to worry about the eggplant getting greasy because of the soaking from earlier.) In about ten minutes - five minutes per side - you'll notice the white part of the eggplant has slightly wrinkled and golden brown, indicating that it's ready to come off the grill.How to Grill OnionsIf you're going to grill onions, you have to be strategic about how you cut them. If you slice them into thin slivers, they'll simply fall through the grates when you move them or burn quickly. On the other hand, if you slice them too thick, you may be left with undercooked onion. To avoid these issues, slice the onions into rounds about half an inch thick and cut them across their equator rather than from root to tip. This approach helps keep the layers together, preventing them from falling apart on the grill. Though it is possible to grill onions that are cut more finely, in order to prevent them from burning too fast or falling through the grill, you'll need to use a grill basket, or form one out of aluminum foil. No matter how you slice your onions, set your grill to medium-high heat. Before adding the onions, oil the grill so the onions will be easy to flip in one piece without the layers separating. It will take about five minutes on each side before they caramelize and have developed a deep, golden-brown color. At this point the inner rings should be translucent and tender, but if they aren't quite there yet, don't be afraid to give them a little extra time.How to Grill BroccoliSteaming and roasting are perhaps the most common ways to cook broccoli, but grilling can also yield delicious results with a delightfully crusty texture. To grill broccoli, start with a whole head rather than frozen, pre-cut florets, as the latter are pre-cooked and tend to turn out softer. Cut the broccoli into larger florets, then toss them in a bowl with oil and seasonings like garlic powder or red pepper flakes. For extra crispy results, add parmesan cheese, which will crisp up beautifully on the grill.Broccoli stems are relatively hearty, while the tops are a bit more delicate, so you may need to adjust the temperature as you grill. A medium to medium-high heat range is usually ideal. Monitor the broccoli closely, turning it as needed, and give each side about four to five minutes. When done, the broccoli should be a vibrant green with visibly crisp edges that may be charred in some spots.How to Grill MushroomsUnlike most other vegetables, overcooking isn't a major issue when grilling mushrooms due to their chitin content, which makes them naturally heat-resistant. While any type of mushroom will hold up on the grill, those with thick, bulbous caps, such as white button, cremini, or portobello, are easier to manage. Although you can grill mushrooms unseasoned with just a bit of oil, their porous texture is ideal for absorbing flavors from a liquid marinade with ingredients such as balsamic vinegar or soy sauce, along with other dry seasonings.Portobello mushrooms can be placed directly on the grill grates with some oil, but for smaller ones you may want to use skewers or a grill basket - this will just make it a bit more convenient so you don't have to rotate each mushroom one by one. Keep the grill on medium-high heat, and give the mushrooms about three to four minutes per side. And if you end up leaving your mushrooms on the grill longer than this, luckily mushrooms are incredibly forgiving.How to Grill Bell PeppersThe natural sweetness and sturdy texture of bell peppers make them ideal for grilling. Bell peppers are made up of a combination of water and natural sugars, which caramelize beautifully when exposed to high heat, adding a rich, smoky flavor. To prepare them for the grill, you can either cut them up into strips or simply halve them and remove the seeds. The addition of seasoning like garlic powder and paprika can also add extra depth to the flavor.When you're ready to grill your peppers, preheat the grill to medium-high heat, and add some oil. Unlike many other vegetables, peppers don't really stick to the grill, but if there's food residue from something else you were grilling before the peppers, a little oil won't hurt. Place the peppers on the grill skin side down, then leave them there with the lid covered for five to nine minutes, or until the skin is visibly blistered. Heat penetrates peppers fairly well, so you may not need to flip them, but if you want a more even char, you can do so halfway through the grilling process. Related: How to Pick a Honeydew That Actually Tastes Like Something Kalea Martín writes primarily about food and cooking for PS, but as a former figure skater and hockey player, she covers fitness, too. Prior to becoming a lifestyle writer, Kalea covered hotels, restaurants, and travel for Luxos Magazine in Milan and worked in marketing at HarperCollins Publishers.

Many rely on their grill primarily for barbecuing burgers, hot dogs, and other meats , often avoiding it when it comes to vegetables. Instead, they stick to tried-and-true methods like steaming, sautéing, or roasting. But while cooking vegetables on the stovetop or in the oven can of course be delicious, if you're craving that smoky, caramelized flavor and blistery texture, grilling is the way to go.

Learning how to grill vegetables can be intimidating because it can easily leave you with results that are overcooked on the outside but still raw on the inside. The good news is, this is easy to avoid. To set yourself up for success, make sure to preheat your grill well before adding the vegetables.

Also, be careful not to use too much oil to avoid flare ups and excessive charring. This will help to cook the vegetables as evenly as possible. Grill times and temperatures vary across different types of vegetables, so to help you get it right, we've broken down the process.

Stick to the steps ahead, and you'll be on your way to perfect grilled vegetables every time. Below, a guide on how to grill vegetables. How to Grill Corn If you're new to grilling vegetables, consider starting with corn, because there's less room for error.

Corn is big enough that you don't have to worry about it falling through the grill grates, and the leaves protect the kernels from burning. To grill your corn, start by removing some of the outer leaves for a smokier taste, otherwise keep the whole husk on. If the leaves look dry (usually a sign that the corn is older and has lost moisture), give it a quick soak in some water.

This will ensure the leaves don't completely dry out and catch on fire. Any corn silk peeking out the top can also catch flame, so be sure to cut this off if necessary. As you prep your corn, crank up the grill to the high setting and let it preheat.

When you see a stream of smoke, the grill is ready for the corn. Grilling corn takes about 12 to 15 minutes, and during this time you should be rotating the corn around so that all of the sides come in contact with the grates. Try to keep the lid of the grill on in between these rotations just to trap the heat in and maintain even cooking — a good practice when grilling any vegetable.

It's worth noting that you can also follow this same process if you've bought corn that's already been shucked, but you'll need to wrap it in foil first. (And if for whatever reason you don't feel like grilling your corn, here are other ways to cook corn on the cob .) How to Grill Asparagus To grill asparagus, you can start with either unseasoned or seasoned stalks.

Asparagus pairs beautifully with ingredients like lemon juice, parmesan, and garlic, which work just as well on the grill. However, fresh herbs tend to scorch in the high heat, so stick to powdered or dried herbs, which are more heat-tolerant. Alternatively you can always add fresh herbs after the asparagus comes off the grill.

Whether you season your asparagus beforehand or not, it should be grilled over medium-high heat. Be sure to grease the grates with some oil, as asparagus, like most vegetables, is prone to sticking. When the grill is hot enough, place the asparagus perpendicular to the grates.

This not only creates nice grill marks but also prevents the asparagus from rolling into the gaps. Asparagus grills up pretty quickly, taking only three to five minutes total. To determine when it's done, use a fork or barbecue skewer to give it a poke.

It should be slightly firm, but tender enough that the fork or skewer can pierce the flesh. How to Grill Zucchini Successfully pulling off grilled zucchini starts at the grocery store. While you may be tempted to grab the biggest ones, it's better to go for the smaller ones, as they are firmer and will be less likely to turn mushy when you grill them.

Once you've selected your zucchini, prepare it for the grill by cutting it up either into medallions, spears, or planks, depending on your preference. Regardless of the shape, try to keep them pretty thick and uniform so they cook at the same rate. Once cut, you can season them with salt and pepper, or whatever spice mix you like.

When you're ready to grill up the zucchini, set the temperature to medium-high, and brush the grates with olive oil. Place the zucchini on the grill once hot, and let the flame work its magic for about four minutes, depending on the thickness of the pieces you cut. Once grill marks form, flip each slice of zucchini over and leave it to grill for another four minutes until both sides of the vegetable are equally browned.

How to Grill Potatoes Grilled potatoes can certainly be delicious, but unfortunately they're not the easiest to get right. Because potatoes are so dense, the exterior can char before the interior has had enough time to cook through. Therefore, the best way to go about grilling potatoes is to parboil them, or pre-cook them in boiling water before you grill them.

Once they are slightly soft, which should take between five to ten minutes depending on how big your chunks of potato are, you can pat them dry and add whatever seasoning you want. When grilling potatoes, ideally you want to put the temperature on high so that the exterior can crisp up. Oiling the grates is also crucial, not just because it aids in the crisping process, but also because potatoes are naturally starchy and can more easily stick to the grill compared to other vegetables.

This is especially important if you're working with peeled potatoes where the starchy insides are fully exposed. Parboiled potatoes grill up in about ten minutes, but don't just leave them unattended during that time. You'll want to move them around so that all sides are getting equal amounts of heat.

By the time the potatoes develop grill marks, they should also be fluffy and tender on the inside thanks to the parboiling. How to Grill Eggplant If you've ever had grilled eggplant before and found it to be too greasy or too bitter, it's probably because it wasn't properly prepped before being put on the grill. After you cut your eggplant, you'll actually want to soak it in a bowl of salted water before you grill it.

This process tames the vegetable's bitterness and helps it go from spongy to firm so it doesn't just soak up the oil from the grill. In order for this to achieve the desired effect, eggplant needs to soak for at least 30 minutes or up to an hour, and be fully submerged in the water. And since eggplant is very buoyant, you'll likely need a smaller bowl to weigh it down.

After soaking the eggplant, all you need to do is dry the pieces off with a paper towel, hit it with some salt, and fire up the grill. Stick to medium-high heat, and brush the grill with oil. (Remember you don't have to worry about the eggplant getting greasy because of the soaking from earlier.

) In about ten minutes — five minutes per side — you'll notice the white part of the eggplant has slightly wrinkled and golden brown, indicating that it's ready to come off the grill. How to Grill Onions If you're going to grill onions, you have to be strategic about how you cut them. If you slice them into thin slivers, they'll simply fall through the grates when you move them or burn quickly.

On the other hand, if you slice them too thick, you may be left with undercooked onion. To avoid these issues, slice the onions into rounds about half an inch thick and cut them across their equator rather than from root to tip. This approach helps keep the layers together, preventing them from falling apart on the grill.

Though it is possible to grill onions that are cut more finely, in order to prevent them from burning too fast or falling through the grill, you'll need to use a grill basket, or form one out of aluminum foil. No matter how you slice your onions, set your grill to medium-high heat. Before adding the onions, oil the grill so the onions will be easy to flip in one piece without the layers separating.

It will take about five minutes on each side before they caramelize and have developed a deep, golden-brown color. At this point the inner rings should be translucent and tender, but if they aren't quite there yet, don't be afraid to give them a little extra time. How to Grill Broccoli Steaming and roasting are perhaps the most common ways to cook broccoli, but grilling can also yield delicious results with a delightfully crusty texture.

To grill broccoli, start with a whole head rather than frozen, pre-cut florets, as the latter are pre-cooked and tend to turn out softer. Cut the broccoli into larger florets, then toss them in a bowl with oil and seasonings like garlic powder or red pepper flakes. For extra crispy results, add parmesan cheese, which will crisp up beautifully on the grill.

Broccoli stems are relatively hearty, while the tops are a bit more delicate, so you may need to adjust the temperature as you grill. A medium to medium-high heat range is usually ideal. Monitor the broccoli closely, turning it as needed, and give each side about four to five minutes.

When done, the broccoli should be a vibrant green with visibly crisp edges that may be charred in some spots. How to Grill Mushrooms Unlike most other vegetables, overcooking isn't a major issue when grilling mushrooms due to their chitin content, which makes them naturally heat-resistant. While any type of mushroom will hold up on the grill, those with thick, bulbous caps, such as white button, cremini, or portobello, are easier to manage.

Although you can grill mushrooms unseasoned with just a bit of oil, their porous texture is ideal for absorbing flavors from a liquid marinade with ingredients such as balsamic vinegar or soy sauce, along with other dry seasonings. Portobello mushrooms can be placed directly on the grill grates with some oil, but for smaller ones you may want to use skewers or a grill basket — this will just make it a bit more convenient so you don't have to rotate each mushroom one by one. Keep the grill on medium-high heat, and give the mushrooms about three to four minutes per side.

And if you end up leaving your mushrooms on the grill longer than this, luckily mushrooms are incredibly forgiving. How to Grill Bell Peppers The natural sweetness and sturdy texture of bell peppers make them ideal for grilling. Bell peppers are made up of a combination of water and natural sugars, which caramelize beautifully when exposed to high heat, adding a rich, smoky flavor.

To prepare them for the grill, you can either cut them up into strips or simply halve them and remove the seeds. The addition of seasoning like garlic powder and paprika can also add extra depth to the flavor. When you're ready to grill your peppers, preheat the grill to medium-high heat, and add some oil.

Unlike many other vegetables, peppers don't really stick to the grill, but if there's food residue from something else you were grilling before the peppers, a little oil won't hurt. Place the peppers on the grill skin side down, then leave them there with the lid covered for five to nine minutes, or until the skin is visibly blistered. Heat penetrates peppers fairly well, so you may not need to flip them, but if you want a more even char, you can do so halfway through the grilling process.

How to Pick a Honeydew That Actually Tastes Like Something Kalea Martín writes primarily about food and cooking for PS, but as a former figure skater and hockey player, she covers fitness, too. Prior to becoming a lifestyle writer, Kalea covered hotels, restaurants, and travel for Luxos Magazine in Milan and worked in marketing at HarperCollins Publishers..